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Recipes continued
Chargrilled vegetable, basil
and bocconcini pies
1 ½ cups (200g approx) chopped purchased
chargrilled vegetables
12 fresh basil leaves
6 baby bocconcini, sliced
1. Preheat the pie maker for 5 minutes or
until ready light comes on.
2. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
3. Spoon a level ¹⁄ ³ metric cup vegetables into
preheated pie shell. Top with basil leaves
and sliced bocconcini.
4. Top with the puff pastry rounds. Close lid
and cook for approximately 6-8 minutes
or until cooked as desired. Once ready
carefully remove pies from the pie maker.
Makes 4 pies
Goats cheese, semi dried tomato
and chive quiches
120g goats' cheese, crumbled
¼ cup semi dried tomatoes
2 tablespoons chopped chives
1 egg
1 egg yolk
¹⁄ ³ cup cream
Salt and freshly ground black pepper
1. Combine cheese, tomatoes and chives.
2. Whisk egg, yolk and cream in a jug.
Season with salt and pepper.
3. Preheat the pie maker for 5 minutes or
until ready light comes on.
4. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
5. Spoon cheese mixture into shortcrust
pastry. Pour egg mixture over filling.
Close and cook for 8-10 minutes then turn
off and leave for 2-3 minutes to set.
Once ready carefully remove pies from
the pie maker.
Makes 4
13
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